VERSATILE BASIC SPONGE CAKE

Testing out my Bundt pan that I haven’t used for baking in years.
Superb recipe with a couple of variations at the bottom.

4 eggs (I used jumbo size)
160 g/280 ml cake flour
200 g/250 ml sugar (I used castor sugar for all baking)
pinch salt
15 ml baking powder
125 ml sunflower
125 ml water (room temp)
5 ml vanilla essence

Separate the eggs, placing egg whites in a large mixing bowl and the yolks in a small cup. Beat the egg whites until firm with a balloon whisk, if available, to create the greatest volume.
Sift flour, sugar, salt & baking powder into a bowl and add the oil, water and vanilla and mix at low speed with egg beater for 2 mins or until evenly combined.
Add the egg yolks to the batter and beat only until blended. Pour the batter into the bowl with the beaten egg whites and mix gently but thoroughly with a spatula.
If an angel cake tin is used, grease the tube only very lightly with margarine.
DO NOT grease the sides or base of the tin.
OR
If a layer cake is made, grease two 220 mm springform cake tins generously with margarine*
OR
If a loaf cake is required, grease one large (2 litre) or two small (1 litre) tins generously with margarine.
OR
Spray out Bundt tin thoroughly with cook & spray* all the way to the edges as this cake does rise all the way to the edges.
Pour the batter into the tins and knock each tin lightly on a hard surface to release large air bubbles. Bake at 180°C for 20-25 mins for the layers or small loaves and 30-35 mins for the ring cake or large loaf, until golden brown and firm to the touch. Test with a metal skewer to ensure that the cake is thoroughly baked before removing from the oven.
Note:
It is essential to bake this cake correctly. If under cooked the sponge texture will collapse and if over cooked the cake will tend towards dryness. Check carefully towards the end of the baking time to ensure optimal results.
Turn the angel cake tin carefully and allow the cake to cool upside down in the tin for at least 20 minutes to prevent shrinkage and ensure a perfect texture.
OR
Loosen the sides of the layers in the springform tins and allow to cool for a few minutes before releasing the spring. Turn over onto cooling racism remove the bases and allow to cool completely before assembly.
OR
Loosen the sides of the loaf cake carefully, knock the tin on a hard surface and shake from side to side to release the base of the cake. Turn out onto cooling rack.
OR
Run the edge of smooth sharp knife along the inside edge between the cake and Bundt tin to loosen the cake. Allow to cool in the tin for a few minutes then turn out onto a paper round placed on top of the cooling rack. This enables you to move the cake to another plate later without breaking the cake. Allow to cool completely before drizzling with icing.
Serve plain or dust with icing sugar or drizzle with ganache.
This cake freezes perfectly with no icing or decorations.

Variations:
Can be filled with fresh cream, fresh fruits, caramel, chocolate shavings etc.
I opted to make a chocolate marbled cake as follows- pour half the batter into the tin. Mix 30ml of cocoa powder with about 50 ml of boiling water, mix until no clumps and mix into the remaining batter. Pour the dark mixture over the batter in the tin in a zig-zag manner or draw a knife through the batter to create a marbled effect.
*I always use Tin Glide for greasing the insides of the cake tins but it’s easier to spray the Bundt tin because of the curved sides.

Photo and recipe posted: Elsabie Templeton

Variasie met lemoen en donker sjokolade:
Vervang die helfte van die water met vars lemoensap en wanneer die beslag aangemaak is hou ongeveer 1/4 om met bietjie geel kleursel en die fyn gerasperde skil van lemoen te geur. By die ander 3/4 sit kakao poeier in bietjie kookwater opgelos soos per resep. Wanneer koek afgekoel het sprinkel kakao oor koek met siffie en sprinkel met eetbare goue poeier. Die lemoengeur is baie intens met die skil daarby en komplimenteer die donker sjokolade perfek.
Foto: Elsabie Templeton

Lockdown day #283

Small chocolate celebration cake for my Dad’s birthday tomorrow

I used this sponge cake recipe but baked in two 18 cm cake tins to provide a small cake.

Versiersel:
4 koppies versiersuiker gesif
200 g sagte botter
45 ml donker kakao gesif
ongeveer 40 ml vars room
5 ml vanilla ekstrak

Klop die botter op tot lig en romerig (ek gebruik “flexible beater” op my Kenwood). Skep die versiersuiker en kakao by en klop weer tot al die versiersuiker ingemeng is. Die kakao veroorsaak dat dit redelik stywe mengsel is so ek gooi bietjie room by saam met die vanielje om dit sagter te maak sodat dit kan gesmeer en gespuit word.

Versiersel resep en foto: Elsabie Templeton